c i r k a

Spicy Peanut Stew with Ginger and Tomato

  • 1 med. eggplant - peeled and cut into 1/2“ dice
  • 1 tsp salt, more to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne
  • 1/4 cup peanut oil
  • 2 shallots - thinly sliced
  • 2 inches ginger - peeled and minced
  • 1-2 jalapeno chilies - seeded and minced
  • 1 onion - chopped
  • 1/3 cup tomato paste
  • 15 oz. can diced tomatoes (preferably roasted)
  • 4 cups vegetable stock of water
  • 1/2 cup natural peanut butter
  • 2 med zucchini - cut in quarters lengthwise then sliced 1/2” thick
  • 2 Tbsp freshly squeezed lemon juice
  • 1/3 cup coarsely chopped cilantro leaves
  • chopped roasted peanuts for garnish
  • Cooked rice for serving

  1. In a colander, toss eggplant with 1 tsp salt; set aside for 30 min. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
  2. In a large pot, heat 3 Tbsp oil. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 min. Transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 min. Transfer to bowl with shallots.
  3. Add remaining 1 Tbsp oil to pot and heat. Add ginger and chilies and cook, stirring for 30 sec. Add spices and cook, stirring, 30 sec more. Add onion and cook , stirring to scrape up any browned bits, until softened and translucent, about 5 min. Add tomato paste and cook, stirring, 1 min.
  4. Add diced tomatoes, liquid, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 min. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
  5. Reduce heat to a simmer, add zucchini, cover and cook 10-15 min., until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro, Let cool slightly and taste, add salt if necessary. Serve in bowls with rice, garnish with peanuts.

Serves: 8      Total cooking time: 1 hr.
Source: NYT cooking app

recipe/spicypeanutstewwithgingerandtomato.txt · Last modified: 2018/04/11 02:42 by rob